A platform for the connoisseurs to indulge with the mesmerizing beverages and lip smacking global cuisines, access the information and review and interact at the same time. This is also a huge support tool for the Hospitality aspirants pursuing any Hotel Management Program or is a beginner with the Hospitality Industry.

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Wednesday, August 25, 2010

Distilled beverages with added flavorings and relatively highsugar content are generally referred to as compound beverages.

Liquer A liqueur is a sweet alcoholic beverage, often flavoredwith fruits, herbs, spices, flowers, seeds, roots, plants,barks, and sometimes cream. The word liqueurcomes from the Latin word liquifacere which means"to dissolve." This refers to the dissolving of theflavorings used to make the liqueur. Liqueurs are notusually aged for long periods, but may have restingperiods during their production to allow flavors toblend. There are many categories of liqueursincluding: fruit liqueur, cream liqueur, coffee liqueur,chocolate liqueur, schnapps liqueur, brandy liqueur,anise liqueur, nut-flavoured liqueur, and herballiqueur, depending upon the flavouring agents used.

Gin Gin is a spirit flavoured with juniper berries. Distilledgin is made by redistilling white grain spirit which hasbeen flavoured with juniper berries. Compound gin ismade by flavouring neutral grain spirit with juniperberries without redistilling and can be consideredflavoured vodka.The most common style of gin,typically used for mixed drinks, is London dry gin.

Brandy is a general term for distilled wine, usually containing40–60% ethyl alcohol by volume. In addition to wine,this spirit can also be made from grape, pomace, orfermented fruit juice. It is normally consumed as anafter-dinner drink. Brandy made from wine is generallycoloured with caramel to imitate the effect of longaging in wooden casks; pomace and fruit brandies aregenerally drunk unaged, and are not usually coloured.

Rum Rum is a distilled beverage made from sugarcane byproductssuch as molasses and sugarcane juice by aprocess of fermentation and distillation. The distillate,a clear liquid, is then usually aged in oak and otherbarrels. Rum is produced in a variety of styles. Lightrums are commonly used in cocktails, while goldenand dark rums are appropriate for use in cooking aswell as cocktails. Premium brands of rum are alsoavailable that are made to be consumed neat or onthe rocks.

Vodka Vodka is one of the world's most popular distilledbeverages. It is a clear liquid containing water andethanol purified by distillation from a fermentedsubstance such as potatoes, grain or sugar beetmolasses, and an insignificant amount of othersubstances: impurities and possibly flavourings.Except for various types of flavourings, vodka is acolourless liquid. Vodka usually has an alcoholcontent of 35% to 50% by volume. Vodka is a Russiandelight.

In fermentation process, certain yeasts decompose sugars, inthe feed stock in the absence of oxygen, to form alcohol and carbondioxide; method for production of ethanol, wine, and beer. Lowalcohol-content drinks are produced by fermentation of sugar orstarch-containing products, and high-alcohol ones are produced bydistillation of these low alcohol products.

Beer Beer is alcoholic beverage made by brewing offermenting cereals mash, especially malted barley,usually with the addition of hops as a flavoring agent(bitter taste) and as a stabilizer. A great many beersare brewed across the globe. Local traditions will givebeers different names, giving the impression of amultitude of different styles. However, the basics ofbrewing beer are shared across national and culturalboundaries. Ale and Lager are two main types ofBeer. These are clear and sparklng. Another beer isstout which is stronger and coloured.

Wine Wine is an alcoholic beverage produced through thepartial or total fermentation of grapes. Other fruits andplants, such as berries, apples, cherries, dandelions,elder-berries, palm, honey and rice can also befermented. Some popular type of wine are Tablewine, Sangria, Sparkling wine, Champagne, Fortifiedwine, Port, Sherry, Vermouth etc.

Thursday, August 19, 2010

An alcoholic beverage is a drink containing ethanol,commonly known as alcohol. Ethanol is a psychoactive drug, with adepressant effect. Significant blood alcohol content may beconsidered legal drunkenness as it reduces attention and slowsreaction speed. Ethanol being a psychoactive drug, with adepressant effect, many societies regulate or restrict its sale andconsumption.Alcohol has been widely consumed since prehistoric times bypeople around the world, as a component of the standard diet, forhygienic or medical reasons, for its relaxant and euphoric effects, forrecreational purposes, for artistic inspiration, as aphrodisiacs, and forother reasons. Some drinks have been invested with symbolic orreligious significance suggesting the mystical use of alcohol.However Alcoholic beverages can be addictive and the state ofaddiction to ethanol is known as alcoholism.

Beverages are potable drinks which have thirst-quenching,refreshing, stimulating and nourishing qualities. By refreshing, onemeans the replenishment of fluid loss from the body due toperspiration. Simulation results in increase of the heart beat andblood pressure. This is due to the intake of spirits (alcohol) or tea(thein) and coffee (coffein). Nourishment is provided by the nutrientsin the beverages, especially fruit juices.Most of the beverages supply energy in the form of sugar oralcohol. They also provide other nutrients like mineral salts andvitamins. For example, milk gives calcium and citrus fruits givevitamin C.Generally, people drink for one or more of six reasons; toquench thirst, to get drunk, to enjoy a social setting (social drinking),to enjoy the taste of the beverage, to feed an addiction (alcoholism),or as part of a religious or traditional ceremony or custom (proposingtoast).

A beverage is a liquid formulation specifically prepared for
human consumption. The word “Beverage” has been derived from
the Latin word “bever” meaning rest from work. After work, one tends
to feel thirsty due to fluid loss through perspiration and one is
inclined to drink water or other potable beverages to compensate
fluid loss.
Beverages can be broadly classified into two. They are
Alcoholic Beverages and Non-alcoholic Beverages. The following
chart shows the classification of beverages.

Pleasing and g ood breakfast service is important becauseguests are not always at their best in the morning. Foods served forbreakfast must be palatable, freshly prepared and served at correcttemperature. Often breakfast should be served in courses unless it isrequested by the client as a whole. Cooked food and beveragesshould be brought to the guests directly from the serving station andunder no circumstances food be allowed to remain on the servingstand to cool off while the customer finishes a preceding course.Order of Service for Breakfast· When fresh fruit or fuit juice is ordered, it is desirable to serveit first, and then to remove the soiled dishes before placingthe toast and coffee.· When customers order a combination of cooked fruit, toastand coffee, they may ask to have the whole order beserved in one go. Place the fruit dish, set on an underliner.In the centre of the cover, place the plate of toast at the leftof the forks and the coffee at the right of the teaspoons.· When the breakfast order includes cereal and a hot dish, theservice procedure may be as follows:o Place the fruit course in the center of the cover.o Remove the soiled fruit disho Place the cereal bowl, set an underliner, in thecenter of the cover. Cut the individual boxes ofcereal partway through the side near the top sothat the guest may open them easily.o Remove the soiled cereal disho Place the breakfast plates of eggs, meat or otherhot food in the center of the cover. Place the plateof toast at the left of the forks. Place the coffeeservice at the right of the spoons.o Remove the breakfast and bread plates.o Place the finger bowl with a slice of lime or lemon,one third full of warm water. At times the fingerbowl is placed after the fruit course when fruitsthat may soil the finger have been served.

For a continental breakfast consisting of hot croissant/brioches or hot toast, butter, preserves and coffee or tea, the coverwould be as follows:i) Stands or underplates for coffee / tea pot and hot milk /hot water jug or pouches of tea or instant coffee.ii) Side plate with side knifeiii) Sugar cubes basin and tongs or individual sugar andcreamer packets in a bowliv) Tea or breakfast cup and saucer and a teaspoonv) If the beverage is tea, then the following additional itemswill be needed: slop basin and tea strainer.vi) Napkinvii) Ashtray (depending on smoking policy of theestablishment)

The majority of the items listed above for the two types ofbreakfast are often placed on the table as part of the mise-en-place,before the customer is seated. A number of items are then placed onthe table after the customer is seated and makes his choice ofbreakfast known. These include:• butter dish with butter and alternatives• preserve dish with preserves• jug of cold milk• toast rack with toast and / or bread basket with hot rolls• tea pot / coffee pot / hot or cold milk / hot water jug.

The full English breakfast consists of a number of courses;usually three or four, with a choice dishes from within each course.The cover includes some or all of the following:i) Side plate and side knifeii) Fish knife and forkiii) Joint knife and forkiv) Soup spoon and forkv) Tea or breakfast cereal cup, saucer and teaspoonvi) Slop basinvii) Tea strainerviii) Jug of cold milk (if tea bags used - no need for stainers)ix) Sugar cubes bowl and tongs or individual sugar packetsin a bowl, cream or coffee mate pouchesx) Butter dish on doily on an underplate with a butter knifexi) Preserve dish on a doily on an underplate with a preservespoonxii) Cruet: salt, pepper, mustard and mustard spoonxiii) Serviette: either laid flat between the joint knife and forkor placed on the sideplate under the side knifexiv) Toast rack on an underplate

The area or space for all the utensils (including salt, peppercruets and ashtrays) for each guest is called cover. The breakfastcover may be divided into two types:1. Full breakfast cover.2. Continental breakfast cover

Table setting is an art. A meal however simple or elaborate,the laying of a table can make a whole lot of difference. Each mealcan have a classy look with a little touch of thought. A basic tablesetting, suitable for breakfast should be arranged as follows:

· A plate placed in the center (allow at least 24 inches for each
place setting)
· A bread and butter plate placed at the top left of the plate
· A soup / salad bowl can be placed on top of the plate (as
needed)
· A fork placed on the direct left of the plate
· A knife and soup spoon placed on the direct right of the plate
(the cutting edge of the knife should face the plate)
· A napkin folded to the left of the fork
· A drinking glass placed directly above the spoon and knife
· A coffee / tea cup and saucer to the right of the drinking glass

Saturday, August 14, 2010

An Indian breakfast varies from region to region and is mostlyvegetarian. In East India (Orissa, Bengal) the most popular breakfastare Idly, Bara, Puri and Upma. These are served with Ghuguni (Peascurry) or potato curry and also sweets like Rasogula, chenapoda etc.In South India, the most popular breakfast is an assortment withseveral possible main dishes, such as idlis, vadas, dosas andchapatis. These are most often served with hot sambar and one ortwo kinds of chutney items in Tamil Nadu.The usual North Indian breakfast consists of stuffed parathabreads or unstuffed parathas (they resemble oily milee crepes) withfresh butter, cooked spicy vegetables especially aloo sabzi. Popularaccompaniments include sweets like jalebi, halwa, and sweetenedmilk. In Maharashtra, Poha, Upma or Shira (similar to Kesaribath)is frequently eaten for breakfast. In urban areas, omlettes and simplebutter sandwiches are becoming a popular breakfast food.

Traditional breakfasts in the United States a n d Canadaderive from the full English breakfast and feature predominantlysweet or mild-flavored foods, mostly hot.Restaurants that serve breakfast typically base their menusaround egg dishes and meats such as sausage and bacon.Pancakes and waffles are also popular. An assemblage commonlyknown as a country breakfast in restaurants consists of eggs oromelette, sausage or bacon, hash browns, gravy, coffee, biscuits ortoast with jam or jelly, and fruit juice.

Somerset Maugham once said, "The only way to eat well inEngland is to have breakfast three times a day".An English breakfast is an elaborate breakfast quitesubstantial in size and variety. The tradional English breakfastcomprises of ten courses.Juice Chilled fruit juices - Pineapple, Orange, Apple,Grapefruit, TomatoStewed FruitsApples, Prunes, Figs, Pears etc. are cut intosmall pieces and cooked in sugar syrupflavoured with clove and cinnamon. It is servedin a cocktail cup with a quarter plate asunderliner and the cutlery provided is ateaspoonCerealsOatmeal (meal), cornflakes, wheat flakes, ricecrispies, porridge are served with cold or hotmilk in a soup bowl with a quarter plate asunderliner and a dessert spoon is provided ascutlery.Fish Herring, Haddock, Kedgres, Sardines areserved.Eggs Boiled, Fried, Poached, Scrambled, Plain orSavoury Omelette.Meats Fried or Grilled bacon, sausages, ham, salami,kidney or liver.Rolls andtoastToast white or brown or rolls like croissant,muffins, brioche, doughnuts, Danish pastry.Butter andPreservesButter, jam, jelly, marmalade, honey, maplesyrup.Fruits Fresh fruits like melon, papaya, mango, orange,grapefruit, pears.Beverages Tea, coffee or hot beverages like Bournvita,Milo, Horlicks, Ovaltine, Cocco.This traditional cooked breakfast has largely been replacedby simple, light foods and much varied choices have been added tosuit today’s customers. The course also varies from two to tendepending on the customer and the establishment.

Continental breakfast is an institutional meal plan based onlighter Mediterranean breakfast traditions. It is a light meal meant tosatisfy breakfaster until lunch. A typical Continental breakfastconsists of the following:Juice Mango juice, pineapple juice, tomato juice, orangejuice or grapefruit juiceBread Toast (white bread / brown bread), rolls, croissant,brioche, muffins, doughnuts, Danish pastry servedwith preserves, jam, honey, marmalade and butterBeverage Hot beverages such as tea or coffee.The continental breakfast may also include sliced cold meats,such as salami or ham, and yogurt or cereal. Some countries ofEurope, such as The Netherlands and those in Scandinavia, add abit of fruit and cheese to the breakfast menu, occasionally even aboiled egg or a little salami.

Breakfast is the first meal of the day, typically eaten in the
morning. The word derives from the idea of breaking the involuntary
fast due to sleep. Breakfast is considered by many food experts to
be a most important meal of the day.
Traditionally, breakfast is a large cooked meal eaten before
work and designed to carry people through a large part of the day.
The erosion of the cooked breakfast has been an ongoing trend in
the Western world, since at least the early 20th century, coinciding
with late waking times than when most Westerners had agricultural
occupations, starting early in the morning.

Breakfast in hotels may be served in the hotel restaurant or
dining room, in a breakfast room set aside for this one meal, or in the
guest's bedroom or suite. The current trend is that most of the hotels
are offering breakfast as complementary (bed and breakfast tariff).

1. Women are usually served first. If it is an honorary dinner, ofcourse, the guest of honor is served first. Otherwise, age andstatus of the guest determine the sequence, with older or moredistinguished guests served first. The host is always served afterhis or her guests. When children are present at the table, servethem as quickly as possible to maintain peace.2. Place and remove all food from the left of the guest.3. Place and remove all beverages, including water, from the rightof the guest.4. Use the left hand to place and remove dishes when working atthe left side of the guest and the right hand when working at theright side of the guest. This will provide free arm action for theserver and avoids the danger of bumping against the guest'sarm.5. Place each dish on the table with the four fingers of the handunder the lower edge and the thumb on the upper edge.

6. Never reach in front of a guest, nor across one person in orderto serve another.7. Present Serving dishes from the left side, in a position so thatthe guest can serve himself. Place serving silver on the rightside of the dish, with the handles turned toward the guest so thathe may reach and handle them easily.8. Do not place soiled, chipped, or cracked glassware and china orbent or tarnished silverware before a guest.9. Handle tumblers by their bases and goblets by their stems.10. Do not lift water glasses from the table to fill or refill. When theycannot be reached conveniently, draw them to a moreconvenient position.11. Set fruit juice and cocktail glasses, cereal dishes, soup bowls,and dessert dishes on small plates before placing them in thecenter of the cover between the knife and the fork.12. Place individual serving trays of bread and rolls above and to theleft of the forks. Place a tray or basket of bread for the use ofseveral guests toward the center of the table.13. Place the cup and saucer at the right of the spoons, about twoinches from the edge of the table. Turn the handle of the cup tothe right, either parallel to the edge of the table or at a slightangle toward the guest.14. Set tea and coffee pots on small plates and place above andslightly to the right of the beverage cup. Set iced beverageglasses on coasters or small plates to protect table tops andlinen cloth.15. Place individual creamers, syrup pitchers, and small lemonplates about and a little to the right of the cup and saucer.16. Place a milk glass at the right of and below the water glass.17. Serve butter, cheese, and cut lemon with a fork, serve relishes,pickles, and olives with a fork or spoon, not with the fingers.

The basic technique is the same as carrying two plates fromabove. After picking up the first plate, arrange the flatware on it. Thehandle of the first fork is under your thumb. This will secure theremaining flatware. Then slide the knife in at a right angle under thefork. Now pick up the second plate with the flatware, and place theflatware on the first plate, fork beneath the thumb and knife below.The remaining plates are stacked on the second plate, while theflatware is arranged on the first plate. In an elegant service, no morethan four plates are cleared at one time. Small food remnants on theplates can be pushed to the lower plate; be sure to turn away fromthe guest when doing this. When the plates contain a lot of leftovers,they must be scraped away from the table. Clear only two plates at atime and sortout in the waiter’s pantry.

1) It is important to organize the tray in a way that theweight is concentrated on a precise point that will bemaintained by the wrist and the left hand (a pile of undercups)2) Items less heavy will be placed around heavier items(cups and spoons).

Consider a "service" which is composed of a meat dish, avegetable placed on an under dish, 4 hot plates and a saucedispenser. The following procedure is adopted:

· Cover plates with a cloth and hold them with the lefthand.

· Position the meat dish on the pile of plates· Place the sauce dispenser between the forefinger andlittle finger (on the top) and middle finger and ring finger(under).· The vegetables dish should be carried in the right hand.

Thursday, August 5, 2010

A Stack of PlatesA stack of plates is always carried with bothhands. Wrap your hand towel around the platesso that you do not touch the plates with yourbare hands. Do not hold the plates against yourbody.

One Plate Always hold a plate between the thumb andforefinger (index) finger. Your thumb should beflat on the rim of the plate, pointing toward therim, never into the plate.

Two PlatesHeld from Below: Hold the first plate betweenthe thumb and index finger. The index finger isplaced slightly behind the lower rim. Slide the

second plate against the index finger andsupport it with the other fingers from beneath.Held from Above: The first plate is held with thethumb and index finger. With that hand turnedslightly upward, balance the second plate on thelower forearm and the ball of the thumb. Supportthe upper plate with the other fingers.

Four PlatesThe procedure for carrying four plates is asfollows:1. Seize the first plate between the thumb andthe forefinger2. Place the second plate between theforefinger (on the top) and the two fingersmajor and ring finger (under).3. Place the third plate over the basis of thethumb and the little finger.4. The fourth plate is carried in the right hand,this will be the first plate placed on table.

During service the right and left hands have distinct functionsto perform. The left hand carries while the right hand works.Flatware, glasses, cups, and the like are always carried on a tray,never in hands. For safety and to prevent clattering, this tray shouldalways be covered with a paper or cloth napkin. While bringingplatters to the side table or guest table, always carry them in bothhands. The hand towel should be draped lengthwise over the clothso you can hold the platter on both ends. If several plates or servingdishes are carried at the same time, place them on the towel so theywill not slide. Serving bowls and sauce boats are always placed on asmall plate with a paper doily.

The guest should never be kept waiting for his check. Itshould be presented either immediately after the last course has

been served or as soon as he has finished eating. A check covershould be used to transport the bill to and from the table. The covershould be placed to the right of the host. If the host is not known, thecheck should be placed at the center of the table. It is always acourteous practice to ask if any other services are desired. It is verydiscourteous to indicate in any way that a tip is expected or that anycertain amount is anticipated even if the customer asks (Thishappens to me a lot.) Never show any disappointment because thetip is less than what is customarily received. Always thank thecustomer for any gratuity with sincerity.Guests should be shown small courtesies when departing; forexample, a server may draw out the chair for a female guest andassist her with her coat etc... The server should express his goodbyesincerely and welcome the guest to return. The idea is to makethe guest feel completely welcome. Try to change up your good-byefrom time to time as well. Other customers in the room will get sick ofhearing you repeat the same thing to all departing customers, andwhen it comes there time to leave, they will leave with the feeling,that they were just part of another process.When guests ask for check, Captains should inquire as to thesatisfaction of the guests. Mignardises and check are then deliveredto table.

There are many things a server must attend to to becomefully efficient. Here are a few tips a server can use to takeadvantage:1. Serve hot food hot, on heated dishes.2. Serve cold food chilled, on cold dishes.3. Inquire how food is to be cooked:a. Eggs - fried or boiled, scrambled etc...b. Steak - rare, medium, or well done etc...c. Toast - buttered or dry4. Refill water glasses whenever necessary during themeal.5. Refill coffee. Customer will let you know if they've hadenough.6. Place silver necessary for a course just prior to serving:a. Soup spoon on extreme right of teaspoons.b. Cocktail fork to right of soup spoon.7. Offer crackers, bread, other accompaniments withappetizers or soups.8. Provide iced teaspoons for ice drinks, straws withappropriate beverages.

1. Hostess or Maitre d’ seats and welcomes guests2. Front waiter lights the candle and offers mineral orserved water. If mineral water is sold, silver coaster isplaced on table under water bottle.3. Captain asks for cocktails and gives the wine list. He willserve cocktails and leave the list on the table, if the guestare a couple, the Captain will point out wine by the glassor half bottles wine selections.4. Back server delivers and explains the amuse, aftercocktails are served.5. Front server clears Amuse and Maitre d’ or Captainpresents the menu and explains the specials.6. Sonmuna’ or Captain takes the wine order, pours andexplains each selection. Captain waiter continues to offercocktails7. Maitre d’ takes order and gives service copy the Frontwaiter, who proceeds to remove base plates and giveproper mis en place for up to two “2 courses.” Frontwaiter is to keep service copy slips on his person at alltimes.8. Brioche and butter service is done by the Back waiter willmaintaining the clearing and replacing of napkins.

9. First course and brioche refills are delivered by theRunner to the Front server on the floor, who then servesthem. Pepper is to be offered on all salad dishes.10. First course are cleared by the back waiter, and mis enplace is rechecked by front waiter.11. Runner is to correctly number the domes, and entreesare to be served with assistance of the Back waiter. Backwater is to know position # 1 on all the tables in hissection.12. Back waiter clears table after main course and crumbsthe table. Coffee order is taken, cheese selection isexplained and the desert, cognac, port, sherry menu ispresented.13. Front waiter takes dessert order and gives proper mis en.14. Back waiter delivers desserts and coffee.15. Captain brings over cart and offers cognacs, ports, orcherry’s.

BreakfastMany customers at the breakfast hour are in a hurry. Manypeople you will discover are not in the best of spirits before theyhave had their first cup of coffee (or maybe not ever). A positive andcheerful attitude displayed from the server in combination withprompt and efficient service might help to normalise the situation.Below is a guide that might be acceptable in most situations.1. When a fresh fruit or fruit juice is ordered, it is desirable toserve it first and then to remove the soiled dishes beforeplacing the toast and coffee.2. When customers order a combination of cooked food, toast,and coffee, they may ask to have the whole order served atonce. Place the fruit dish, set on an underline, in the center ofthe cover, the plate of toast at the left of the forks, and thecoffee at the right of the teaspoons.3. When the breakfast order includes a cereal and a hot dish,the service procedure may be as follows:a. Place the fruit course in the center of the cover.b. Remove the fruit course.c. Place the breakfast plate of eggs, meat, or other hotfood in the center of the cover. Place the plate of toastat the left of the forks. Place the coffee service at theright of the spoons.d. Remove the breakfast plate and the bread plate.e. Place the finger bowl, filled one-third full of warmwater. At times the finger bowl is placed after the fruitcourse, when fruits which may soil the fingers havebeen served.

f. Place the sales check, face down, at the right of thecover or present it on a clean change tray.

LunchLunch customers can be generally categorized into twogroups: Business people who have a short-lunch period and wantquick service, and shoppers or others who just want leisurelyservice. A good server will recognize each group and try toaccommodate accordingly.1. Fill the water glass three-fourths full of iced water.2. Place chilled butter on cold bread-and-butter plate.3. Place the appetizer in the center of the cover.4. Remove the appetizer when guest has finished.5. Place the soup service in center of cover.6. Remove the soup entree.7. Place entree plate in center of cover.8. Place individual vegetable dishes above the cover.9. Place hot beverages above and a little to the right of cupand sauce, with individual creamer above the cup.10. Place an iced beverage or milk at the right and a littlebelow the water glass.11. Remove the main-course dishes.12. Remove any extra silver not used in the main course.13. Crumb the table, if necessary.14. Place dessert silver to right of the cover with fork nearestthe dessert plate, when fork and teaspoon are used.When several teaspoons are placed, the dessert forkmay be laid on the left side, to "balance the cover"15. Place the dessert service in center of the cover.16. Remove dessert dishes and silver.17. Place the finger-bowl on the underliner in the center ofthe cover.18. Present the Check face down.

DinnerDinner customers are seldom in a hurry. The server shouldbe able to give leisurely service without making the guest feelrushed. Although the guest should be allowed plenty of time tocomplete each course, long waits between courses should beavoided (especially when small children are present.) An efficientserver should observe the guests during the meal in order to servethe next course promptly, and to comply with any requests made byguests for special needs. This is a generally accepted guidelines, butdoes not apply to all situations.

1. Place appetizer or hors d'oeuvre service from the left inthe center of the cover.2. Remove the first-course dishes.3. Place the soup service in the center of the cover.4. Remove the soup service.5. When the entree is served on a platter, place it directlyabove the cover. Lay the serving silver at the right of theplatter. Place the warm dinner plate in the center of thecover.6. Place the beverage to the right of the teaspoons.7. Offer rolls or place them on the center of the table inreach of all the guests.8. Remove the main-course dishes when the guest hasfinished.9. Crumb the table if necessary.10. Place silver for dessert course.11. Place the dessert service in the center of the cover.12. Offer hot coffee or tea.13. Serve the check face down.

Serving of Food with One HandThis service technique is used only for platter service andinvolves the so-called long grip. In the long grip, the utensils are heldin the right hand. Hold the spoon between the index and middlefingers and the fork between the index finger and the thumb. Thecurves of the spoon and fork should align. Gently slide the spoonunder the item to be served, so that it is held between the fork andspoon. Remove your index finger, apply light pressure to the fork,and lift.

Serving of Food with Both HandsThis technique is used when working at a side table or abuffet. When serving with both hands, hold the spoon in your righthand and the fork in your left hand. If the food is prepared in asauce, always scrape the bottom of the spoon with the fork, toprevent drips and to keep the plate you are preparing clean andneat.

Arranging Food on the PlatesTo the uninitiated, it might seem very simple to arrange foodnicely on a plate. Actually, in a refined service, food is arrangedaccording to particular rules that are followed the world over. Meat isalways placed at the lower part of the plate. Sauces are servedseparately in a sauce boat, or they are served to the left of the meator fish. When a dish is cooked in a sauce, such as a curry or stews,the sauce is served over the meat. Compound, or flavored, butters,such as d’hote or d'hotel butter or herb butter, are placed directly onthe meat. Side dishes are arranged to achieve color harmony. Apiece of cake or pie should be served with the point facing towardthe guest. Plates with a logo or other graphic decoration should bearranged so that the decoration is placed in front of the guest. Platesshould never appear overloaded; the rims must always be free offood and without drip smears. Hot food is always served on hotplates; cold food, on cold plates.

Pouring BeveragesHold glasses by the foot or stem only, to avoid fingerprints.Glasses are always placed to the right of the guest with the righthand. If the glass has a logo, it should face the guest. Beverages arealways poured from the right side of the guest. When serving heavyred wines that have been decanted or are in a wine basket, hold theglass, slightly slanted, on the table with left hand and slowly pour outthe wine with the right hand, so that the wine sediment is notdisturbed. A bottle of wine is first presented to the host. Then the
bottle is opened, and a small amount is poured out for the host. After
the host approves, the guests are served first and the host's glass
last.

Sequence of Clearing
When an aperitif has been served, the empty glasses are
cleared only after the wine is served. If a white wine is served with
the appetizer, the empty glasses are removed only after the red wine
has been poured. The red-wine glasses are cleared after the coffee
or after-dinner drinks are served. When guests are smoking, ash
trays are always changed before a new course is served. After the
guests have finished the main course, any platters or serving dishes
on the table are removed first. Then the dinner plates are cleared
along with the flatware. Finally, any smaller plates, bread plates, and
finger bowls are removed. Before dessert is served, the table is
totally cleared, except for flowers or other decorations.

This is also called self service and is normally used inbanquet functions and i n some restaurants. Food is attractivelyarranged on a long table, classified and arranged according toproper sequence, from appetizers to desserts. Soup is placed on asoup tureen and the hot entrees in chaffing dishes to keep themwarm. Some equipment like dinner plates and saucers are laiddown right on the buffet table. Instead of the waiter serving theguests, the guests go to the buffet table pick up plates, china,cuttkery and knapkin and all other items and serve themselves oftheir own choice.

Advantages:1. It is a fast service.2. It requires less staff to render the service needed.3. The presentation of the different dishes can be appetizing.

Disadvantages:1. It may result in shortage of food especially when the earlyones may serve themselves more; thus very little food is leftfor the latecomers.

This type of service is the same as that of French service.However, in Russian service, the food is fully prepared and pre-cut inthe kitchen and then neatly arranged on silver platters by the Chef.The waiter then shows the platter to the guest as a polite gestureand serves the food to the individual plates of the guests usingserving cutleries.

Advantages:1. Only one waiter is needed to each station.2. Elegant and entertaining.3. No extra space is needed for the equipment (except for theside stand).4. It guarantees equal portions because the food is pre-cut andalready served.5. Gives the guests personal attention.

Disadvantages:1. It requires a big initial investment in silver equipment.2. If many guests are served from one platter, the last one to beserved may see a rather less attractive display.3. If every guest in a party orders a different dish like steak orfish, the waiter must carry very heavily loaded tray / trays tothe dining room.

This type of service is also known as "family style" service. Inthis service, the soup tureen is placed before the host alongside withpreheated soup plates and hands them to the waiter, indicating theperson to be served. The same procedure is followed with the mainentree. If so desired, the partly filled dinner plate is presented to thehostess who serves the vegetables from large serving dishes placedbefore her. Then the waiter places the plate before the guests. Thistype of service is usually found in coffee shops, family restaurants,counter service, etc.

Advantages:1. It is fast. Plates of food are served immediately at the propertemperature.2. It is inexpensive.3. It requires no special equipment.

Disadvantages:1. Less showmanship.2. Reduced personalized attention to the customer.

This is usually called "plate service” because the food isalready placed in the plate in the kitchen ready to be served to theguests. This type of service is used in coffee shops where there is ademand for quick and simple service. It requires minimal training fornovice waiters and waitresses.

Advantages:1. It is a fast and simple service.2. It is inexpensive. One waiter or waitress can serve manyguests and no special service equipment is necessary.3. It does not require highly trained technical staff that demandsfor higher pay.

French service differs from others in that all food is servedfrom the gueridon. This is a rolling cart the same height as theguest's table. The gueridon is covered with a cloth and is placedside-by-side with the table. It is equipped with a small alcohol stove,or rechaud, that is used to keep the food warm for the preparation ofsauces, crepes suzette, jubilee and other special dishes. Thisservice is very elaborate and elegant. The food is partially preparedin the kitchen and completed by the Chef or Headwaiter in full viewof the customer. Service of this type requires not only technicalexpertise on food preparation but also a good showmanship. TheChef carries out certain activities like carving meats, preparingflambe, etc. with flair and showmanship.

Advantages:1. The guest s given personalized attention making him feelimportant.2. It makes the guest feel that he is receiving a royal treatment.3. Th service is elegant and entertaining.4. It commands higher price than other forms of service (pay forthe service).

Disadvantages:1. It is a slow service.2. It is expensive because it requires large professional staff.3. It requires a bigger dining room space to make service andfood preparation convenient.

Service is a term that is used to describe the manner andmethod in which food is served to guests in foodservice operations.In former times, this often constituted an elaborate and convulatedprotocol, much of which is no longer in vogue, notwithstanding thatsome technical terms are still in use today.When food is placed directly on plates and served to guestsat the table, this is referred to as service a lassiette. When guestsserve themselves from the dish on the table with serving spoons, thisis referred to a service a la francaise. When the waiter places thefood on the diner’s plate this is referred to as service in the a laanglaise s t yle. In service a la russe, which is also known as augueridon, the dish is first offered to guest for viewing or approval,and then food is served onto the diner’s plate at a pedestal table orgueridon, which is located close to or besides the dinning table.